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Parmesan + Herb Shrimp Cakes With Lemon Sriracha Aioli

FOR THE SHRIMP CAKES 1. Combine 1/3 cup bread crumbs, 1/4 cup parmesan and 1/4 cup white cheddar cheese on a plate and set aside. 2. Mix remaining ingredients except the the butter and olive oil in a large bowl. 3. Heat the olive oil and butter in a skillet over medium heat. 4. Using a medium cookie scoop (about 2 tablespoons), scoop out the shrimp mixture, roll into a ball and lightly press flat. . .

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Servings: 22

Prep Time: 00:15

Cook Time: 00:20

Main Ingredients

for the shrimp cakes:

2 lbs shrimp, peeled + deveined + roughly chopped

1 1/2 tsp kosher salt

1 1/2 tsp freshly cracked black pepper

1 medium white onion, diced + sauteed

1 medium green bell pepper, diced + sauteed

2/3 and 1/3 cup italian bread crumbs

1/4 cup chopped fresh parsley

1/4 cup chopped fresh thyme

1/3 cup dukes mayo

2 tbsp dijon mustard

1 large egg, beaten

1 juice of small lemon

1/2 and 1/4 cup finely grated parmesan cheese

1/2 and 1/4 cup finely grated white cheddar cheese

2 tbsp olive oil

4 tbsp butter

for the aioli

1/2 cup dukes mayo

2 tbsp sriracha

2 tbsp fresh lemon juice

1 garlic clove, minced

1/4 tsp kosher salt

1/4 tsp freshly cracked black pepper

Preparation

1Combine 1/3 cup bread crumbs, 1/4 cup parmesan and 1/4 cup white cheddar cheese on a plate and set aside.

2Mix remaining ingredients except the the butter and olive oil in a large bowl.

3Heat the olive oil and butter in a skillet over medium heat.

4Using a medium cookie scoop (about 2 tablespoons), scoop out the shrimp mixture, roll into a ball and lightly press flat. Press each side into the cheese and breadcrumb mixture. Repeat until all mix is used up.

5Fry until golden brown on each side, about 3-4 minutes each side.

6FOR THE AIOLI: Combine all ingredients in a small bowl and whisk until combined.

Reviews: 0

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